CRUNCHY CHOCOLATE CHIPS
This cookie is for those of you who share my husband's view that a good chocolate chip cookie should be crunchy.
They are great alone, and a real treat broken up as a topping over ice cream.
Makes 48 cookies
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1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
13 tablespoons (1 stick plus 5 tablespoons) unsalted butter at room temperature
1/2 cup plus 2 1/2 tablespoons (lightly packed) light brown sugar
5 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
1 whole large egg
1/2 large egg yolk
4 ounces (3/4 cup) semisweet chocolate chips
||Preheat the oven to 400°F. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil.|
||Sift the flour, baking soda, baking powder, and salt together into a small bowl and set aside.|
||Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until
light and fluffy, 1 minute. Stop the mixer once during the process to scrape the bowl with a rubber spatula.|
||Add the egg and yolk and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl.|
||Add the flour mixture and mix on low speed for 15 seconds. Scrape the bowl.|
||Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds.|
||Drop the dough by heaping teaspoons 2 inches apart on the prepared baking sheets.|
||Bake the cookies until they are firm and very light golden with darker golden edges, 15 minutes. Cool on the sheets.|
||Store the cookies in an airtight container at room temperature for a day or two if you think you will be snacking on them.
After that, store the container in the freezer for up to 2 weeks. Bring the cookies to room temperature before eating.|
Excerpted from ROSIE'S BAKERY CHOCOLATE-PACKED JAM-FILLED BUTTER-RICH NO-HOLDS-BARRED COOKIE BOOK copyright © 1996 Judy Rosenberg.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.